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Lemon Shortbread Cookies
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
175 minutes
Luscious lemon shortbread cookies with a zesty glaze.
Ingredients:
  • 4 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 2 cups unsalted butter at room temperature
  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter, melted
  • 0.33333334326744 cup lemon juice, or more to taste
  • 3 cups confectioners' sugar
  • lemons, zested
Instructions:
  • Preheat the oven to a cozy 350 degrees F (175 degrees C).
  • Combine flour, salt, and baking powder in a bowl, sifting or whisking together.
  • In a large mixing bowl, cream the butter until smooth using a wooden spoon. Incorporate confectioners' sugar, lemon juice, and the flour mixture until fully combined.
  • On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use a round cookie cutter to cut out rounds and transfer them to ungreased baking sheets.
  • Bake in the preheated oven for about 10 minutes until the cookies are lightly browned on the bottom but still soft on top. Let them cool on the baking sheets for 2 minutes before moving to wire racks to cool completely.
  • Combine melted butter and fresh lemon juice in a small bowl, whisk until well blended. Stir in the lemon zest, then gradually mix in confectioners' sugar, adding 1 cup at a time. Add extra lemon juice as needed to achieve desired thin consistency.
  • Dip each cookie top in glaze and place on a wire rack over waxed or parchment paper. Let the cookies rest until the glaze hardens, approximately 2 hours.
  • Keep your delicious cookies fresh by placing them in a sealed container with layers of waxed paper.

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